Mashed potatoes are a classic side dish that pairs well with virtually any main course. But if you're tired of the usual mashed potatoes, it may be time to give duchess potatoes a try. While they start with a base of basic mashed potatoes, piping them into swirls and baking them until golden brown gives them an impressive appearance that will dress up any plate. Best of all, they're easy to make, so your guests will be wowed but you won't be overwhelmed.

Steps

Part 1

Boiling and Mashing the Potatoes

1

Preheat the oven. The final step in preparing duchess potatoes is baking them in the oven. To ensure that the oven is hot enough when the potatoes are ready, it’s important to preheat it. Set the temperature to 400 degrees Fahrenheit (200 degrees Celsius), and allow it to fully heat.[1]

Your oven will alert you that the oven has preheated in some way. Most models either flash a light or beep to let you know.

2

Boil the potatoes in a large pot and cook until tender. While the oven is preheating, place 2 pounds (900 g) of russet potatoes that have been peeled and cut into 2-inch (5-cm) chunks into a large pot. Cover the potatoes with approximately 1-inch (2.5 cm) of water, and bring the pot to a boil on medium-high. Reduce the heat to medium-low, and allow the potatoes to cook until tender.[2]

It should take approximately 10 minutes for the potatoes to become tender.

Use a fork to test the potatoes’ tenderness.

3

Drain the pot and cook the potatoes for another few minutes. Once the potatoes are tender, remove the pot from the stove and drain it completely. Place the potatoes back in the pot, and cook on medium-low for 3 minutes. Make sure to stir the potatoes often to prevent burning.[3]

Returning the potatoes to the pot without the water helps dry them out slightly.

4

Mash the potatoes and allow them to cool. After you’ve dried out the potatoes, use a potato masher to mash them until they are completely smooth. Allow them to cool for approximately 5 minutes in the pot.[4]

You can use a potato ricer in place of the masher if you prefer.

Part 2

Seasoning the Potatoes

1

Mix the butter, salt, pepper, and cream into the potatoes. When the potatoes are completely mashed, add 5 tablespoons (71 g) of butter that has been softened to room temperature, ¼ cup (60 ml) of heavy cream that’s at room temperature, 1 teaspoon (6 g) of salt, ¼ teaspoon (2 g) of ground nutmeg, and ¼ teaspoon (0.5 g) of pepper to the pot. Stir the mixture thoroughly to ensure that all of the ingredients are well blended.[5]

If you want your potatoes to have some cheesy flavor, you can also mix in 2 tablespoons (10 g) of grated parmesan cheese.

2

Taste the potatoes and add more salt if necessary. After you’ve mixed in the seasonings, give the potatoes a taste. If you think they need more salt, add more until you’re satisfied with the flavor.[6]

3

Fold the egg yolks into the mixture. Once the potatoes are seasoned, add the yolks from 3 large eggs to them. Use a spatula to gently fold the yolks in until they’re blended with the potatoes.[7]

Work the yolks into the potatoes until they’re just combined. Avoid overmixing the yolks.

Part 3

Piping the Potatoes

1

Line a baking sheet. Take a large baking sheet, and line it with a piece of parchment paper. You can also use a silicone baking mat if you prefer.[8]

If you don’t have parchment paper or a baking mat, you can grease the baking sheet with butter or nonstick cooking spray.

2

Transfer the potatoes to a piping bag. Take a pastry or piping bag and fit it with a large star or round tip. Next, use a spatula to fill the bag with the prepared potatoes.[9]

If you don’t have a pastry bag, you can spoon the potatoes onto the baking sheet in mounds. Use the back of the spoon to swirl the tops of the mounds.

3

Pipe the potatoes into spirals on the baking sheet. With the piping bag, create approximately 3-inch (7.6-cm) swirled mounds on the baking sheet with the potatoes. You should have enough potatoes to make 12 to 16 potato swirls.[10]

Part 4

Making the Egg Wash and Baking the Potatoes

1

Mix the whole egg and milk and brush it over the potatoes. In a small bowl, combine 1 whole egg with 1 tablespoon (15 ml) of milk to create an egg wash. Use a pastry brush to carefully apply the wash all over the potato spirals.[11]

You can use any type of milk that you like, but whole milk typically works best.

It’s usually easier to brush the potatoes with the egg wash if you chill them for approximately 30 minutes in the refrigerator beforehand.

2

Bake the potatoes until the edges are golden brown. After you’ve applied the egg wash, place the baking sheet in the preheated oven. Allow the potatoes to bake for 15 to 20 minutes, or until the edges become golden brown.[12]

Be sure to keep an eye on the potatoes as they’re cooking to ensure that the edges don’t burn.

3

Transfer to a platter for serving. Once the potatoes have cooked for at least 15 minutes, remove the baking sheet from the oven. Use a spatula to carefully lift them off the sheet, and place them on a decorative platter for serving.[13]

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Tips

Duchess potatoes are an ideal side dish for roast beef, pot roast, beef tenderloin, and even turkey.

If you want to add more flavor to your potatoes, fold in fresh, chopped herbs, such as parsley or chives, with the other seasonings.

You can sprinkle the potatoes with grated cheddar or parmesan cheese before baking them if you would like a cheesy side dish.

You can make the potatoes ahead of time and freeze them for later use. Pipe the potatoes onto the baking sheet, and freeze them until they are firm. Transfer the potato mounds to an airtight freezer bag or other container, and return them to the freezer for up to three months. When you’re ready to bake them, place them on a lined baking sheet, apply the egg wash, and bake at 400 degrees Fahrenheit (200 degrees Celsius) for approximately 30 minutes.